Authentic Thai Fried Rice (Khao Pad): Your Ultimate Guide

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Restaurant-style spicy Thai fried rice, Khao Pad recipe made with Thai jasmine rice, prawns/shrimp, eggs, chillies, garlic and delicious seasoning sauce. It’s so easy to make and packed with authentic flavour. Quick and delicious meal ready in 15 minutes!

  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes
  • Total Time: 15 minutes
  • Serves: 2
  • Recipe By: Home Cooking Recipe


  • 3 cup Cooked jasmine rice Or 2 servings cooked long grain rice ( About 350 gram ) see details in note.
  • 250 grams Prawns Peeled and deveined prawns, chicken or choice of protein, see details in note.
  • 2-3 cloves Garlic Finely chopped
  • 1 Shallot onion Or small onion, finely chopped
  • 3-4 Bird eye chilli Or hot chillies, cut thin slices
  • 2-3 Spring onion Green onions/scallion, Cut thin slices
  • 2 Eggs
  • 2-3 tbsp Oil Vegetable, sunflower, canola, peanut oil, etc.
  • Salt & pepper to taste

Khao Pad Sauce:



  • Add the sauce ingredients fish sauce, light soy sauce, and sugar in a small bowl. Whisk it well until sugar dissolved. ( You can heat up in microwave for 4-5 seconds to melt the sugar. )
  • Heat the large wok or pan over medium heat, drizzle 2 tbsp of oil and stir fry the shallots and garlic for a few seconds until fragrant. Add the prawns and cook for 1-2 minutes.
  • Then, push the prawns to one side of the wok, drizzle 1 tbsp of oil and add 2 eggs inside the wok. Let it set for a few seconds then break them into small pieces. Add chillies and sprinkle salt and pepper to taste.
  • Next, add the cooked rice and pour the sauce mixture over the rice. Bring the heat to a high and stir fry for about 2 mins or until the sauce is combined well with the rest of the ingredients.
  • Add spring onions, toss everything well for another 1-2 mins. Transfer to a serving plate and garnish with, cucumber, lime wedges, and coriander.


  • Cooked rice – Thai jasmine rice is ideal for making Khao Pad but you can also add your choice of long-grain cooked rice. Use a day-old, cooled rice for the best result. Do not add freshly cooked rice as it can be mushy when you stir fry it. 
  • Prawns – Use peeled and deveined king prawns, tiger prawns, white prawns, shrimps, crab meat, scallops, squids, or a choice of seafood. 
  • Protein choice – You can also add chicken, minced meat, sausage, tofu, or vegan meat, as a prawn substitute. 
  • Fish sauce – Fish sauce has a salty rich umami flavour which is ideal for making Thai stir-fries. Instead of fish sauce, you can add oyster sauce, Thai Healthy Boy seasoning sauce, or vegetarian stir-fry sauce ( mushroom sauce ). 
  • Vegetables – You can add small dice of carrots, sweetcorn, green peas, etc.  
  • Freezing and reheating option – Do not recommend freezing khao pad but you can keep it in the fridge if you have leftovers. Place the leftover fried rice in the air-tight container and store it in the fridge for up to 2 days. Reheat it in the microwave or stir fry it in the pan until hot just before serving. 
  • Cooking for a crowd – If you are cooking for a crowd, fry the rice in batches. Do not overcrowd the wok/pan to spread enough heat to all ingredients. This recipe is for 2-3 servings and you can double or triple the ingredients. 
  • Nutritional fact is calculated approximately per serving and it can be varied by the number of different products used.

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